Basil and Pine Nut Salad with Prosciutto and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh mixed greens salad tossed with toasted pine nuts, thinly sliced prosciutto, shaved Parmesan, and a tangy balsamic vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs mixed salad greens, pine nuts, prosciutto slices, torn into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp honey until emulsified. Season with salt and black pepper to taste.
  3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, 1/4 cup torn fresh basil leaves, 4 oz torn prosciutto slices, and the toasted pine nuts.
  4. Step 4: Drizzle the dressing over the salad and toss gently to coat everything evenly.
  5. Step 5: Top the salad with 1/3 cup shaved Parmesan cheese and serve immediately for a refreshing, flavorful starter or side.

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Frequently asked questions

How long does Basil and Pine Nut Salad with Prosciutto and Parmesan take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Basil and Pine Nut Salad with Prosciutto and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Basil and Pine Nut Salad with Prosciutto and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil and Pine Nut Salad with Prosciutto and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Basil and Pine Nut Salad with Prosciutto and Parmesan?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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